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Pizzaiolo Peppe Salvati greets slice-seekers with a grand “Buon giorno” and bids goodbye with a “buon appetito.” His ebullience is perfectly suited to his warm, shoebox-sized storefront operation, which treats Park Slope to an intensely authentic collection of pies. Here, imported ingredients rule the base of each pizza; heaps of San Marzano tomatoes drape supple, oven-crisped crusts, and grande mozzarella and pecorino romano cheeses share pie space with fresh basil as generously scattered as Peppe Salvati’s Italian phrases. These classic elements make a plain margherita slice a lusciously gooey, salty affair. Peppe’s also tackles more inventive pies, like the ravioli stuffed pizza. Two layers of crust press together wilted spinach leaves, soft ricotta cheese, and more endless basil, tomatoes and pecorino romano, creating a veritable Vesuvius of flavor. Elsewhere on the menu, a massive ricotta and mozzarella calzone easily makes for three meals. — Laurel Fantauzzo

Margherita pizza, $16; ravioli stuffed pizza, $28; roasted eggplant pizza, $24, ricotta calzone, $5